My mom raved about these rolls. As you can tell from her 1963 McCall’s cookbook, this was one of her favorite recipes….
The more stains, the better.
Now I see why.
These are unbelievably scrumptious, and the dough is the fluffiest and lightest I’ve ever made. It might be my new go-to. The balance between salty and sweet is absolute perfection. I am on my fourth….this swirl is just incredible! 👌
I want you to experience this magic but be careful, your house will smell like Cinnabon.
Basic Sweet Dough I like shortcuts, so I changed up 1 or 2 things, nothing major.
- ¼ cup milk
- ¼ cup sugar
- ½ teaspoon salt
- 3 tablespoons butter
- ¼ cup warm water (105 to 115°F)
- 1 pkg. active dry yeast
- 1 egg
- 2¼ cups A.P. flour
- In a small saucepan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt, and butter, stirring until butter is melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).
- Check water temperature running from faucet with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.
- Add egg and 1 cup flour; beat, with wooden spoon, until smooth. Add rest of flour; beat until dough is smooth and leaves side of bowl.
- Let dough autolyse for 5-10 minutes, AKA let it rest. Turn out onto lightly floured surface. Knead until dough is satiny and elastic and blisters appear on the surface. Roughly 9 minutes.
- Place in lightly greased large bowl. Cover with towel and let rise in warm place (85°F) until double in bulk- 1 to 1½ hours. If you live in the tundra like me, this will be the oven, with a warm water bath on the bottom.
- Turn out dough onto lighted floured surface; knead 10 to 15 times. Now dough is ready for shaping.
Cinnamon Swirls Same as original.
- Basic Sweet Dough ready for shaping
- 4 tablespoons butter, room temperature
- ¼ cup light-brown sugar, firmly packed
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- Lightly grease 12 (2-inch) muffin-pan cups.
- Roll Basic Sweet Dough into a 12-by-8 inch rectangle. Spread with 2 tablespoons butter, softened. Combine brown sugar and ½ teaspoon cinnamon; sprinkle evenly over butter.
- Roll dough tightly, from long side; pinch edge, to seal well. Cut into 12 slices.
- Place a slice, cut side down, in each muffin cup. Brush with 1 tablespoon butter, melted. With a fork, gently pull up center of each roll.
- Cover with buttered plastic wrap; let rise in warm place (85°F), free from drafts, until double in bulk-about 40 minutes.
- Preheat oven to 350°F.
- Bake rolls for 20 minutes, or until browned.
- Combine remaining cinnamon and granulated sugar. Brush hot rolls with butter, melted; sprinkle with cinnamon mixture. I did not use all my cinnamon sugar mixture.